32nd Annual Student Research Conference
Analysis of Amylomaize
William V. Krause* and Lance Crump T. Crump
Dr. Mark Campbell, Faculty Mentor
Amylomaize refers to a specialty corn variety developed using conventional (non-transgenic) methods. It produces starch with a variety of industrial purposes and food applications. Interest has been growing in its nutritional value. It is an approved health additive and has probiotic properties. This research focuses on analyzing 39 genotypes of suspected class VII amylomaize samples, where starch polymer composition is 75% amylose : 25% amylopectin. Germplasm was assumed to be double mutant at starch branching enzyme loci sbe2b and sbe1. The sbe2b was identified visually, therefore, only sbe1 required genotyping using SSR (Simple Sequence Repeat) markers. Representative samples of seed were germinated to provide the DNA for PCR and gel electrophoresis. Kernels similar in phenotypic appearance had their starch extracted to perform a spectrophotometric analysis of each sample. It is expected that each of these samples should test as class VII amylomaize.
Keywords: Maize, Starch
Topic(s):Agricultural Science
Presentation Type: Oral Paper
Session: 308-5
Location: MC 209
Time: 2:30